Ingredients for Red Velvet Cake More Chocolate Than Other Recipes
- 1 cup (2 sticks) unsalted butter, softened
- 1 ¾ cups granulated sugar
- 2 large eggs
- Vanilla Extract
- 1 cup buttermilk
- Red Food Coloring
- Cake Flour
- Cocoa Powder
- 1 teaspoon salt
- 1 teaspoon baking soda
- White Vinegar
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Red Velvet Cake More Chocolate Than Other Recipes? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Red Velvet Cake More Chocolate Than Other Recipes
- Preheat oven to 350°F (175°C). Grease and flour two 9-inch round baking pans.
- Cream together 1 cup (2 sticks) unsalted butter and 1 ¾ cups granulated sugar in a large bowl until light and fluffy.
- Beat in 2 large eggs one at a time, then stir in 1 teaspoon vanilla extract.
- In a separate bowl, whisk together 1 cup buttermilk and 2-4 tablespoons red food coloring (adjust for desired intensity).
- In another bowl, whisk together 3 cups cake flour, ¾ cup unsweetened cocoa powder, and 1 teaspoon salt.
- Gradually add the dry ingredients to the wet ingredients in three additions, alternating with the buttermilk mixture, beginning and ending with the dry ingredients. Mix until just combined.
- In a small bowl, combine 1 teaspoon baking soda and 2 tablespoons white vinegar. Let it fizz for 30 seconds.
- Add the baking soda mixture to the batter and gently fold until incorporated.
- Pour batter evenly into the prepared pans.
- Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
- Let the cakes cool in the pans for 10 minutes before inverting them onto a wire rack to cool completely.
- Once completely cool, frost with your favorite frosting (cream cheese frosting recommended!).
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
104g
Fat
27g
Carbs
16g
